Rib-Eye Steak with Blue Cheese Butter

Paired with Knights Valley Cabernet Sauvignon

By Beringer

Serves 2 - Print Recipe


4 oz. Point Reyes blue cheese or other favored brand at room temperature
4 oz. cream cheese room temperature
4 oz. unsalted butter room temperature


Place blue cheese, cream cheese, and butter in the bowl of a food processor and blend until well creamed together. Remove from bowl and place on a large sheet of parchment paper spreading lengthwise. Roll paper and contents into a tight tube. Refrigerate until firm.


Remove steaks from refrigerator at least 30 minutes before cooking.
Salt the steaks and brush grill with oil. Grill the steaks 3 1/2-5 minutes per side turning once for medium.


Top with a slice of blue cheese butter.

Knights Valley Cabernet Sauvignon

Vivid aromas of rich, ripe blackberry fruit, espresso, lavender and subtle licorice spice. The mouthfeel is plush with a very firm structure. Supple blueberry fruit notes are accented by dark chocolate and a lingering, smooth finish.